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Tuscan Pinzimonio Vegetable Salad
Karen Tedesco
The vegetables are best when crunchy, fresh and cold.Before serving, you can immerse vegetables in a large bowl of ice water for 15 minutes. Drain and pat dry before arranging on a platter.
5
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Prep Time
15
mins
Total Time
15
mins
Course
Appetizers
Cuisine
Italian
Servings
8
servings
Calories
46
kcal
Ingredients
1x
2x
3x
2
pounds
assorted super-fresh vegetables
carrots, red, yellow or orange bell peppers, baby zucchini, cucumber, snap peas, green beans, fennel or radishes
Ice
Best quality extra-virgin olive oil
Flaky salt
such as Maldon or Diamond kosher
Black peppercorns in a pepper mill
Instructions
Wash, peel and trim vegetables as needed to make bite-sized pieces or matchsticks.
Chill the vegetables for an hour or so, then arrange them on a serving plate or large platter, or put them in wide glasses with a splash of ice water.
Set out small plates and allow each person to mix salt and fresh ground pepper in one, and some olive oil in another.
Dip the vegetables in oil, then in the salt mixture. Eat.
Nutrition
Serving:
1
serving
Calories:
46
kcal
Carbohydrates:
11
g
Protein:
1
g
Fat:
1
g
Saturated Fat:
1
g
Sodium:
78
mg
Potassium:
363
mg
Fiber:
3
g
Sugar:
5
g
Vitamin A:
18944
IU
Vitamin C:
7
mg
Calcium:
37
mg
Iron:
1
mg